Pea blinis with Parma ham and fruity salsa

Pea blinis with Parma ham and fruity salsa


Posted 15th November

Take your party food to the next level with our delicious blini recipe…

 

You've invited your friends over, dusted off those glad-rags and the Champagne is on ice – it's time for a Christmas party!

Celebrating with friends over the festive period is what Christmas is all about. Whether it's hosting a big gathering or just having a few friends over, it's time to seize the day, play those Christmas tunes and reconnect with your loved ones.

No matter how big or small your party is, food and drink is going to be critical in keeping your guests happy and entertained, and while festive cocktails are a good start, you're going to want some fancy party food to go alongside them.

Blinis are a staple in every party food menu, and they're much easier to make than you might first think. 

With a pea blini base acting as the vehicle for a delicious slice of Parma ham topped with a melon and mint salsa, these small canapés are easy for guests to eat as they mingle.

Whip up a batch at your next do and enjoy with a glass of cold Prosecco!

 

Pea blinis with Parma ham and fruity salsa

Preparation time 15 minutes
Cooking time 15 minutes
Makes 36 

 


Ingredients:

150g peas, cooked
400g cold mashed potato
1 large egg, beaten
50g plain flour
1-2 tbsp double cream
butter and rapeseed oil, for frying
12 slices Parma ham
1 x 250g tub mascarpone

For the salsa:
200g ripe melon, peeled, seeded and cut into small pieces
2 tbsp mint leaves, finely chopped
juice of 1 lime



Method:

To make the blinis, mix together the peas, potato, egg and flour until smooth. Season well with salt and pepper and mix in the double cream – the mixture should resemble thick porridge.

Heat the butter and oil in a large frying pan and spoon heaped tablespoons of the pea mixture into the oil. Cook over a medium heat until golden brown, then turn and cook for
a further minute on the other side until the blinis are cooked through and firm to the touch.

Remove using a slotted spoon, pat off any excess oil and leave to cool slightly. Cook the remaining mixture.

To make the melon and mint salsa, mix the chopped melon flesh with the finely chopped mint leaves, stir in the lime juice and season with a pinch of sea salt and black pepper.

Lay all of the blinis on a tray and top with small pieces of Parma ham, a dollop of mascarpone and a little of the melon and mint salsa.

 

 

To freeze
Make the blinis and place into an airtight container to freeze. When needed, defrost the blinis completely before topping with the ham, mascarpone and melon and mint salsa. 

Recipe courtesy of www.peas.org





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